Description
An easy and elegant fall appetizer featuring sweet Medjool dates stuffed with a creamy blend of feta and parmesan cheeses, roasted to caramelized perfection.
Ingredients
Scale
- 20 large Medjool dates, pitted
- ½ cup (115g) feta cheese, crumbled
- ¼ cup (25g) freshly grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
- Freshly cracked black pepper, to taste
- Optional: toasted pine nuts, chopped walnuts, or a drizzle of honey
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- If dates are not pitted, slice each date lengthwise on one side and remove the pit, keeping the dates intact.
- In a small bowl, combine crumbled feta, grated parmesan, chopped fresh thyme, and freshly cracked black pepper. Stir gently to blend.
- Using a small spoon or fingers, fill each date with about 1 teaspoon of the cheese mixture. Avoid overstuffing.
- Arrange the stuffed dates on the baking sheet, stuffed side up. Drizzle olive oil evenly over the dates.
- Roast in the oven for 12-15 minutes until cheese melts and edges of dates caramelize slightly. Watch closely after 10 minutes to prevent burning.
- Optional: After roasting, sprinkle toasted pine nuts or chopped walnuts on top, or drizzle with honey. Serve warm or at room temperature.
Notes
Use fresh thyme for best flavor; dried thyme can be substituted at half the amount. Watch the oven closely during the last 5 minutes to avoid burning the cheese. Stuff dates up to 6 hours ahead and refrigerate before roasting. If dates seem dry before roasting, brush with extra olive oil. Wet fingers lightly to handle sticky dates.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed date
- Calories: 70
- Fat: 3
- Carbohydrates: 9
- Fiber: 1
- Protein: 2
Keywords: feta, parmesan, stuffed dates, roasted dates, fall appetizers, easy appetizers, party snacks, sweet and savory